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Tuesday, February 5, 2013

Stuffed Masala Bun

Stuffed Masala Bun is a very tasty and interesting snack or tiffin item. It tastes best when served hot and can be accompanied with ketchup or spicy chutney or I can relish it as is. I got this recipe from here. Stuffing is a personal choice and you can change according to taste and preference.Ingredients for the doughAll-Purpose Flour – 1 ½ cupsSalt – ¾ tea spoonWater – ¼ cup + 1 table spoon (add slowly)Olive Oil – 3 table spoon + extra for brushingMilk – ¼ cupSugar – 1 table spoonActive dry yeast – 2 ¼ tea spoon or ¾ table spoonIngredients for the stuffingPotato – 2Onion – ¼ cupCashew – 1 table spoonCoriander leaves – 1 table spoonGreen Chili – 1Cloves – 4Cinnamon Stick – 1 inch pieceBay Leaf – 1Cardamom – 1Garlic – 3 clovesGinger (grated fine) – ½ tea spoonOil – 1 table spoonTurmeric Powder – ½ tea spoonRed Chili Powder – ½ tea spoonGaram Masala – ½ tea spoon (I added Pulao masala)Lime Juice – ½ tea spoonAsafetida – A pinchMethodHeat milk in a microwave for 15 – 30 seconds until the temperature measures 110 degrees FAdd yeast to it and allow it to rise in a closed container for 5 – 10 minutes. It will rise and will become frothyMix flour and salt and keep asideOnce the yeast is frothy add the olive oil and ¼ cup water to itMake a well in the dough and pour the yeast mixture over itMix well to make a dough. Knead it until it becomes a dough which is soft.Grease a bowl and transfer the dough to it and apply little oil over the dough and cover it with a plastic wrap and keep it to rise to double in size (about an hour)In the meantime, prepare the stuffingCube the potatoes after peeling them and add 2 table spoon water and cook in the microwave for 8 minutesHeat oil in a pan and add cashew and sauté until golden, add cumin seeds, cloves, cinnamon, bay leaf and cardamomAdd garlic and green chili and cook for 15 seconds and add then add onions and saltCook until the onions are clear and well done, add the turmeric powder, chili powder, asafetida and garam masalaAdd the cooked potato and mix wellRemove from heat and add the lime juice and coriander leaves and allow it to coolPut aluminum foil on a baking tray and lightly grease the aluminum foil with oilAfter an hour, once the dough is raised to double in size, gently knead the dough and make 6 balls out of it and arrange them on the baking trayCover with a plastic wrap and let it rest for 15 minutesIn the meantime, once the stuffing has cooled, make 6 balls out of the stuffing and keep asideMake the dough to flat and make a dent in betweenKeep the rolled stuffing in it and pinch all the ends towards the center to seal the stuffing insideRoll it to a smooth bun and keep them on the baking tray with the pinched and sealed side downBrush the top with little olive oil and keep asidePreheat the oven to 375 degrees F (Convection mode is 350 degrees F)Keep the baking tray in the oven and bake for 17 to 20 minutes and midway through rotate the tray to ensure even browningOnce golden from all sides, remove from the oven (mine took 19 minutes) and allow it to cool for 2 minutesBrush with little butter if desired and serve hot as is or with ketchup..

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